Turkey and White Bean Soup

Yield: Serves 5-6

Photo & Recipe by Dan Clapson Total cook time 30 minutes


2 Tbs (30 mL) olive oil

3 cloves garlic, minced

398 mL can quality chopped tomatoes

5 cups (1.2 L) chicken or vegetable stock

2 cups (480 mL) water

1 cup fresh corn kernels

1 cup green beans, 5 mm sliced

1 cup dry mini-sized pasta (like ditali or orzo)

1 Tbs (15 mL) red wine vinegar

2 tsp dried oregano

2 tsp dried basil

1½ cups navy beans, cooked

1½ cups turkey meat, cooked and diced

2 cups spinach leaves

To taste salt and pepper


  1. Heat olive oil in a large pot on medium-high heat. Add garlic and cook until fragrant, about 2 minutes. Add the next nine ingredients and bring to a simmer.
  2. Reduce to medium heat and let cook, uncovered for 20 minutes.
  3. Place remaining ingredients in the pot and let cook for another 15 minutes, stirring occasionally.
  4. Season to taste with salt and pepper, and keep warm on stove until ready to serve.

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